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Top-down view of a serving of Mexican-style migas on a clean white plate on a white marble cooktop. The plate features a hearty portion of crispy tortillas, scrambled eggs, rich tomato sauce, and melted Monterey Jack cheese. The scene highlights the rustic, flavorful presentation of the migas, ready to be enjoyed hot.

Chilaquiles Recipe

Mexican-style Migas is a hearty and flavorful dish made with crispy corn tortillas, onions, scrambled eggs, and a spicy tomato sauce. Topped with melted Monterey Jack cheese, it's a comforting meal perfect for breakfast or brunch. The fried tortilla strips add a delightful crunch, while the rich sauce and gooey cheese make it irresistibly satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Mexican-style Migas
Cuisine Mexican
Servings 10
Calories 279 kcal

Equipment

  • Large, heavy skillet
  • Measuring cups and spoons
  • Paper towel-lined plate
  • Tongs or Slotted Spoon
  • Mixing bowl (for eggs)
  • Spatula or Wooden Spoon
  • Plate for serving

Ingredients
  

  • 2 cups oil for frying
  • 30 6-inch corn tortillas, torn into strips
  • ¼ cup chopped onion
  • 6 large eggs lightly beaten
  • 2 teaspoons salt
  • 1 7.75 ounce can Mexican-style hot tomato sauce
  • ½ cup water
  • ½ cup shredded Monterey Jack cheese

Instructions
 

  • Heat the oil: In a large, heavy skillet, heat oil to 350°F (175°C).
  • Fry tortillas and onion: Add the torn tortilla strips and chopped onion to the skillet. Fry until crisp and golden brown, stirring frequently. Remove with a slotted spoon or tongs and place on a paper towel-lined plate to drain.
    Top-down view of a large skillet with 2 cups of oil heated to 350°F on a white marble cooktop. Torn strips of 6-inch corn tortillas and ¼ cup of chopped onions are being fried until crisp and golden brown. The scene captures the sizzling ingredients being stirred, ready to be drained on a paper towel-lined plate
  • Prepare the skillet: Drain most of the oil from the skillet, leaving just a thin layer to coat the pan.
  • Cook the eggs: Place the skillet back on medium heat. Return the fried tortillas and onions to the skillet. Add the beaten eggs and season with salt. Stir frequently and cook until the eggs are set.
    Top-down view of a skillet with a thin layer of oil left after draining. Fried tortillas and onions are returned to the skillet with 6 lightly beaten eggs being added. The mixture is being stirred frequently as the eggs cook and set, showing crispy tortillas and scrambled eggs seasoned with salt.
  • Add tomato sauce and simmer: Stir in the Mexican-style tomato sauce and water. Reduce heat and let the mixture simmer until it thickens, about 10 minutes.
    Top-down view of the skillet with 1 can of Mexican-style hot tomato sauce and ½ cup of water stirred into the egg and tortilla mixture. The mixture simmers for 10 minutes, thickening slightly. The scene highlights the rich tomato sauce coating the eggs and tortillas as the flavors meld together.
  • Melt the cheese: Sprinkle the shredded Monterey Jack cheese on top. Continue cooking until the cheese is melted and the mixture is heated through.
    Top-down view of the skillet with ½ cup of shredded Monterey Jack cheese sprinkled on top of the cooked egg and tortilla mixture. The cheese is melting into the hot migas, creating a creamy, cheesy topping. The scene focuses on the gooey, melted cheese blending into the mixture.
  • Serve: Remove from heat and serve hot.
  • Enjoy this hearty and flavorful Mexican-style migas!
    Top-down view of a serving of Mexican-style migas on a clean white plate on a white marble cooktop. The plate features a hearty portion of crispy tortillas, scrambled eggs, rich tomato sauce, and melted Monterey Jack cheese. The scene highlights the rustic, flavorful presentation of the migas, ready to be enjoyed hot.